Sunday, December 23, 2012

Tex-Mex Frito Chili

2 tbsp. extra-virgin olive oil
1 lb. ground turkey (or lean ground beef)
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tbsp. chili powder
1 tsp. ground cumin
1- 15 oz. can black beans
1- 15 oz. can pinto beans
1- 10 oz. can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 oz. pepper jack cheese, shredded (about 3 cups)
1 bag (about 10 oz.) corn chips, like Fritos

1. In a Dutch oven, heat the olive oil over medium high heat. Add the meat and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5-10 minutes. Place a handful of Fritos in each bowl. Top with chili and serve.

(From Rachael Ray Magazine)

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